Portobello Biscuit Grill

If you ever find yourself with more than enough portobello mushroom tops throw them on the grill or into the frying pan, todays recipe will show you how to cook these in a pan. I really was hoping to do these on the grill for you today but I somehow ran out of propane…? If you really enjoy working on the grill then cooking a few Portobello should be a breeze, for those unfamiliar with this routine all you will need in addition to the steps shown is an oil brush. Your portobellos will dry out fairly quickly over the flame, so you will need to brush oil on the mushrooms as you rotate them around. If you are working alone, keep your heat levels low as you will need to be watching your fried tomatoes inside as well. It is very easy to burn food when you are running in and out of the house along side all those uncalled for distractions.

Ok so we got a lot of oil in the food, but why be alarmed? If you buy good oils and cook them properly you will find them to be beneficial. Relax! This is an excellent backyard BBQ meal to enjoy with friends. Plus while you are thinking about oil there probably thinking mushrooms… I thought we were having burgers! Everyone will enjoy these biscuits, and easy peazy for you as they are lickidy split fast to make, leaving you with a little more time to laugh.

Portobello Biscuits Grill & Fried Green Tomatoes

 INGREDIENTS

(serves 4)

• 4 ENGLISH MUFFINS
• 4 PORTOBELLO MUSHROOMS
• 1 large PEPPER
• 2 handfuls of CHERR HEIRLOOM TOMATOES
• 4 TOMATILLO TOMATOES
• 4 slices of MANCHEGO CHEESE
• 1/4 cup BALSAMIC VINEGAR
• 1 tsp BROWN SUGAR
• 1/3 cup OLIVE OIL
• 1/2 cup CANOLA OIL
• 1 tsp PAPRIKA
• 1 tsp ONION POWDER
• 1 tbsp minced GARLIC
• 1 handful torn BASIL
• handful of garden greens

 THE HOW TO

Balsamic Dressing

• Mix balsamic vinegar with brown sugar and bring to a boil, boil for 2 minutes
• Remove from heat and place in a bowl to thicken

 Portobello Biscuits and Fried Green Tomatoes

• Preheat oven to 300′F on bake
• Heat olive oil on medium heat with paprika and onion powder when warm place mushrooms top down
• Brake peppers in half and top with garlic, place in oven for 5 min then flip add more garlic bake for another 10 minutes or until done
• Slice tomatillo into quarters with out cutting all the way through, leave skin leave intact. Place tomatillos face down around mushrooms with the cherry tomatoes, add more olive oil if needed
• (START beet chips, see below)
• Flip mushroom and fry for a few minutes, once bottoms are cooked flip again and  top with manchego cheese
• Flip Tomatillos and cover pan to melt cheese
• Start toasting english muffins
• Remove peppers from oven and cut them in half (NOT length wise)
• Drizzle balsamic vinegar on bottom half of english muffin, place mushroom down with pepper on top garnish with basil and garden greens, pour a little more vinegar over the sandwich cover with the second half of the english muffin

Beetroot Chips

(Beet should be started just before you fry the tomatoes)

• Slice beets 1/4 to 1/2 cm thick
• Heat canola oil, HOT HOT
• Evenly disperse around thick pot, flip and stir once they begin to brown
• When ready lay across paper towel or shake in a brown paper bag